Servings
1
Prep time
Cook time
Recipe
Ingredients
- Olive oil
- 1⁄4 red onion, thinly sliced
- 1-2 cloves garlic, minced
- 1⁄2 small red capsicum, thinly sliced
- 1⁄2 zucchini, cut into strips
- 1⁄4 tsp cumin
- 1⁄4 tsp ground coriander
- Pinch chilli flakes
- Pinch sea salt & pepper
- 1⁄2 cup tinned tomatoes
- 1⁄4 cup cooked chickpeas
- 1 organic egg
- Small handful parsley or coriander, to serve Toasted sourdough, to serve
Method
- Heat some olive oil in a small frying pan over medium heat.
- Cook onion and garlic for 3 mins, then add capsicum, zucchini, cumin, coriander, chilli, salt and pepper. Cook for a further 4 mins. Add tomatoes and chickpeas and combine. Allow your shakshuka to cook for 5 mins until it starts to thicken.
- Make an indent in the sauce and then crack an egg into it. Cover your frying pan and cook for 5 mins until the egg is cooked to your liking.
- Top with fresh herbs and serve with toasted sourdough.
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